| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | British | Dip, Veggies, Restaurants, British | 4 | Servings |
INGREDIENTS
| 10 | Egg yolks | |
| 1/2 | c | Milk |
| 24 | Hearts of artichoke | |
| 1 1/2 | c | Flour |
| 1 1/2 | c | Breadcrumbs |
| Oil for frying | ||
| 1/2 | c | Mayonnaise |
| 1/4 | c | Dijon mustard |
| 1/4 | c | Sour cream |
| Juice of half lemon | ||
| 1 | pn | Paprika |
INSTRUCTIONS
BRIT'S PUB SCOTCH MUSTARD SAUCE Blend egg yolks and milk until foamy. Roll artichokes in flour, roll in egg milk mixture, then in bread crumbs. Deep fry at 350 degrees for 2 to 2 1/2 minutes, or until golden brown. Sauce: Mix mayonnaise, mustard, sour cream, lemon juice and paprika together. Serve with deep-fried artichoke hearts. From: Brit's Pub, Minneapolis - As published in the Strib. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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